MUTTON ROLL

If I am far from my home, I will bring it closer to me and enliven it in my kitchen. Thats the way I feel. I miss Kolkata's street food; the lip smacking rolls, chaats, phuchka. Would I wait for my Kolkata visits to have them? That is difficult for this foodie. I try to recreate them in my kitchen. Whenever I do them I get lost in those days, in those scenes of two friends sharing one roll most of the time. Sharing was caring then too. I remember how I and my brother urged mom to buy us rolls and cutlets, how she denied street food most of the time. Once we were in college, the free birds had them often. Can I do them exactly like the Kolkata street food vendors? I dare not claim that. However, my family is happy with mine. Our mom felt it was our stupidity wanting to have those unhygienic stuffs. Moms forget their childhood; no point arguing. I cannot digest rolls and Mughlai porota kind of stuffs, rarely have them. An egg roll per Kolkata visit happens as I like it the most. I tasted the Mutton Roll from Badshah for the first time on my courtship days with the man... I tried to prepare something similar. We do it in 2 parts.... first we cook the dry mutton curry and then the parathas. Finally we are to assemble everything and roll it. I have marinated the mutton with spices and cooked it without using oil. I used store bought frozen paratha / flatbread for the purpose.

INGREDIENTS : [for the dry  mutton]

Boneless Mutton : 500gm [small cut]
Ginger Paste : 2 tsp
Garlic Paste : 1tbsp
Onion Paste : 2 tbsp
Red Chilli Powder : 1tsp
Coriander Powder : 1tsp

Cumin Powder : 1 tsp

Turmeric Powder : 1 tsp
Cinnamon Powder : 1/4 tsp
Green Cardamom Powder : 4 pinches

Cloves Powder : 2 pinces

Crushed Black Pepper : 1 tsp

Bayleaf : 2
Vinegar : 3 tbsp
Salt : As required

Ingredients : [for the paratha]

Refined Flour : 2cups
Salt : 2-3 pinches
Water : As required
Oil : 2 tsp for each paratha + 1tbsp for the dough

ELSE YOU CAN USE THE STORE BOUGHT PARATHA LIKE ME!

INGREDIENTS : [Final Assembling]

The Cooked Parathas 
Sliced Onion : 3-4 tbsp
Sliced Cucumber : 2 tbsp [I forgot]
Chopped Green Chilli : 2 tsp

Tomato Chilli Sauce : As much you require

METHOD :

Let us cook the boneless mutton first. Get it cut into small pieces.

Wash the mutton pieces, marinate it with the spices except for the green cardamom, cloves and cinnamon powders. Keep it covered for 2 hours. 

Heat a wok on the stove top and add the mutton. Cover and slow cook at the minimal heat. Every 5 minutes remove the cover and give a stir.

Once the released water dries up, add 2-3 coffee mugs of hot water, again cook covered at minimal heat until all of the gravy dries up. Add the green cardamom+cinnamon+cloves powders and give a stir. The mutton is ready for the purpose.

For the parathas I have used store bought frozen ones and roasted them on a pan. In case you want to cook them, below is the recipe.

Take the flour in a bowl, add a bit of salt and 1 tbsp of oil, rub for 2-3 minutes.

Add a little of water at a time and keep kneading until a smooth dough is formed.

Keep covered for 1/2 an hour with an wet cloth.

Remove and shape into medium sized balls.

Roll out into round paratha shapes with the help of a rolling pin.

In a frying pan / tawa fry each paratha with 2 tsp of oil.

Place the cooked paratha on a plate. Add few pieces of mutton.

Top with the sliced onions and cucumber, chopped green chillies. Pour some tomato-chilli sauce. The forgot to add the cucumber.

Fold as you wish and enjoy.